KR20230050358A - Patatin as a binding agent in meat substitutes - Google Patents

Abstract

The present invention provides a method for suppressing off-flavor formation in a food product comprising or prepared from a mixture comprising water, lipid and natural patatin, and a food product obtained therefrom.

Description

Patatin as a binding agent in meat substitutes

Natural patatin can be used in foods as a gelling agent or emulsifier for a variety of reasons. In foods that further contain lipids and where natural patatin is in contact with the lipids, the use of natural patatin under certain conditions may form off-flavors.

Patatin is known to hydrolyze phospholipids and monoglycerides, but generally has no hydrolytic activity for triglycerides (eg, Hirschberg et al, Eur. J. Biochem 2001, 268, 5037, Galliard et al., Biochem. J. 1971, 121, 379 or Andrews et al., Biochem J. 1988, 252, 199). However, patatin was described as being specific for triglycerides with short chain fatty acids but having low activity, which is advantageous for the development of cheese flavor (WO 2014/007621). However, most common plant-based lipids do not contain these short-chain fatty acids. In fact, most plant-based lipids typically contain only fatty acids with a chain length of C8 or greater. Thus, prior to the invention contemplated herein, it was not recognized that patatin can induce hydrolysis of lipids to a significant extent into medium to long chain fatty acids.

Bakery products, particularly vegan bakery products, can be made from dough or batter containing natural patatin. This dough or dough usually contains more lipids. In these products, the natural patatin functions to bind the dough, to effervescent the dough, and to stabilize the emulsion before and during baking. Although patatin is denatured during baking, the resulting bakery product is still useful from the presence of the denatured protein, as it provides a spongy structure and elastic texture, binding the bakery product to a solid palatable food product.

During dough or dough preparation and during baking, the presence of natural patatin can lead to the development of off-flavors, a previously unrecognized disadvantage.

Meat substitutes are another type of food in which natural patatin may be present. In these products, natural patatin acts as a gelling agent to give the product an appropriate solid appearance. Basically meat substitutes also contain lipids.

Meat substitutes can be divided into two general types. One type of meat substitute is a ready-to-eat type that is cooked during production. This type of product can be consumed by the final consumer as is or after reheating.

A second type of meat substitute is a “raw-type” meat substitute. Raw meat substitutes mimic animal-based meat in that they are not cooked during production. A heating step before consumption is essential.

When the meat substitute contains natural patatin, the natural patatin can cause off-flavors, a problem that was not recognized prior to the invention of the present invention. This problem is particularly present in raw meat substitutes, where patatin remains in its natural state for a considerable period of time in contact with lipids. However, even in the case of already-made products, if patatin is present during manufacturing, off-flavors may occur.

The present invention is based on the discovery that natural patatin can cause off-flavors when present in the presence of certain types of lipids. The present invention provides a mixture comprising water, natural patatin and a specific type of lipid that inhibits the formation of off-flavors.

The present inventors have found that when natural patatin is used as a binder in lipid-containing foods, off-flavors are formed whenever lipids come into contact with natural patatin (unless patatin is denatured), and off-flavor formation occurs more quickly at high temperatures. .

Therefore, off-flavors may occur during manufacturing, storage and in the first step of baking for all foods containing natural patatin or made from natural patatin. The present inventors have confirmed that the formation of off-flavors can be suppressed by preparing foods using only specific types of lipids. This results in a food product with reduced off-flavor and/or long shelf life (if frozen) of up to 14 days or more.

the present invention

a) providing a mixture comprising lipids defined in a material comprising water, natural patatin and fatty acid triesters of glycerol; and

b) preparing food;

Including, the fatty acid in the lipid provides a method for producing a food containing less than 2% by mass of fatty acids having a chain length of C12 or less.

Natural patatin is a protein that occurs in tubers such as potato tubers (Solanum tuberosum). A person skilled in the art knows which proteins in tubers can be considered patatin.

Patatin is a storage protein, a protein naturally present in tubers. Storage proteins are proteins that function to store nitrogen, sulfur and/or carbon, so that plants can survive adverse growing conditions or growing seasons. Storage proteins are generally present in an amount of 40 to 50% by weight of all proteins present in the tuber. The storage protein may be characterized by a molecular weight generally between 35 and 50 kDa, preferably between 38 and 45 kDa and/or an isoelectric point between 4.8 and 5.6. Molecular weight can be determined by conventional methods such as SDS pages. The isoelectric point can also be measured by conventional methods such as, for example, isoelectric focusing.

In the present invention, natural patatin is preferably provided in the mixture in the form of a protein isolate comprising natural patatin. In a preferred embodiment, the protein isolate comprising native patatin is a native tuber protein isolate, preferably a native potato protein isolate. In the native tuber protein isolate, the protein is preferably present in an amount of at least 75%, preferably at least 85% by weight of dry matter.

In a preferred embodiment, the native tuber protein isolate, such as native potato protein isolate, comprises at least 35% by weight of total protein, preferably at least 40% potato storage protein. In embodiments where there is 35 to 60 weight percent potato storage protein relative to total protein, the tuber protein isolate may be referred to as total tuber protein isolate.

In a more preferred embodiment, the native tuber protein isolate, such as native potato protein isolate, comprises at least 75% by weight of total protein, preferably at least 80% potato storage protein. In embodiments wherein the potato storage protein to total protein is at least 60%, or up to 85% by weight, the tuber protein isolate may be referred to as an HMW isolate comprising patatin.

In a more preferred embodiment, the native tuber protein isolate, such as native potato protein isolate, comprises at least 90%, more preferably at least 95% potato storage protein by weight of total protein. In embodiments wherein the potato storage protein is greater than 90% and up to 100% by weight of total protein, the tuber protein isolate may be referred to as a patatin isolate. An example of a patatin isolate is Solanic 200 from Avebe.

Natural patatin is derived from potato tubers or other substances such as potato juice (e.g., juice obtained as a by-product of potato starch manufacture) or potato slicing water (e.g., obtained when molded for consumption as French fries or chips). It can be separated from potato derived processing streams. One particularly convenient way to isolate natural patatin is described in WO2008/069650, but one skilled in the art can obtain natural patatin in other ways. In addition, natural patatin is commercially available.

In a more preferred embodiment, natural patatin is used in its naturally occurring state. That is, native patatin is preferably not modified such as by crosslinking or complexation. As is generally known to those skilled in the art, native patatin is by definition an intact protein. That is, natural patatin is patatin capable of performing natural biochemical function(s). Thus, native patatin is not appreciably denatured and does not undergo coagulation, eg thermal coagulation or acid coagulation.

Natural patatin may be present in the mixture in any amount, such as 0.1 to 25% by weight, preferably 0.5 to 20% by weight, more preferably 0.75 to 15% by weight. The higher the amount of natural patatin and the higher the temperature, the more off-flavor is formed, and the formation of off-flavor can be inhibited or eliminated by application of the lipids defined herein.

Water may also be present in any amount, such as 5 to 95% by weight, preferably 10 to 90% by weight, more preferably 15 to 85% by weight. As is well known in the art, the amount of water varies depending on the type of food being prepared.

Lipids included in the mixture are limited to those containing fatty acid triesters of glycerol, as is known in the art. Fatty acid triesters of glycerol are also known as triacylglycerides (TAGs) or triglycerides. Although the term "lipid" may be used to include a variety of other glycerol esters, such as phospholipids or glycolipids, the term "lipid" herein refers to fatty acid tri-esters of glycerol, i.e., fatty acids in all three hydroxyl units of the glycerol moiety. limited to molecules based on glycerol esterified with

The fatty acid of the lipid comprises less than 2% by mass, preferably less than 1.5% by mass, more preferably less than 1% by mass, and even more preferably less than 0.5% by mass of fatty acids having a chain length of C12 or less.

In a preferred embodiment, the fatty acids comprise less than 2%, preferably less than 1.5%, more preferably less than 1%, even more preferably less than 0.5% by mass of fatty acids having a chain length of C14 or less. .

In a more preferred embodiment, the fatty acids comprise less than 30%, preferably less than 25%, more preferably less than 20%, even more preferably less than 15% by mass of fatty acids having a chain length of C16 or less. do.

In a more preferred embodiment, the lipid is a material in which at least 92%, preferably at least 94%, more preferably at least 96% by mass of fatty acids are fatty acids having a chain length of C16 or greater.

In a more preferred embodiment, the lipid is a substance having a total amount of C10-C16 fatty acids of less than 35%, preferably less than 25%, and even more preferably less than 18% by mass of total fatty acids.

Native patatin has been found to have at least some activity sufficient to cause off-flavors with some lipids, including fatty acids with chain lengths greater than C10. This activity is also present in some lipids, including fatty acids with chain lengths greater than C12, and even fatty acids with chain lengths greater than C14. Lipids, including fatty acids with a chain length of C16 or greater, can also be hydrolyzed by patatin to a sufficient extent to cause off-flavors.

The basic insight of the present invention is that patatin exerts activity on triglycerides with chain lengths of C8 to C16, and this activity causes off-flavors.

The action of patatin may be hydrolysis, but it may also be another enzymatic activity of patatin that is not yet known, which activity is inhibited by applying a lipid as defined in claim 1 and elsewhere. The exact mechanism according to the formation of off-flavors in foods containing natural patatin but using lipids different from those of claim 1 has not yet been elucidated. However, the examples indicate that formulating a food product according to the present invention inhibits off-flavor formation.

Off-odor is defined herein as a long-lasting, intense sensation upon ingestion accompanied by an unusual odor that may be described as “paint” or “vomit”. Lipids recited in claim 1 and elsewhere may be used to avoid off-flavor formation.

Off-flavor can preferably be measured by sensory evaluation. Off-flavors can also be measured in model systems by measuring the release of free fatty acids and/or measuring the para-anisidine value. In this case, the pAV of the lipid is maintained at 2 or less, preferably 1.5 or less, even more preferably 1 or less, and/or the release of free fatty acids from the lipid is less than 50 mmol/kg oil, preferably less than 40 mmol/kg oil. Off-flavors can be defined as non-existent, provided that

More preferred lipids are plant-based lipids such as seed oils, nut oils or fruit oils. Mixtures of different lipids may also be used. Particularly preferred lipids include one or more lipids belonging to the group of corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter and rice bran oil. In certain embodiments, the lipid may be partially hydrogenated.

Lipids may also be referred to as fats or oils. In the present invention, an oil is a liquid or viscous lipid at 20° C. (under atmospheric pressure). Liquid or viscous is a term that reflects the ability to flow under the influence of gravity.

Fats in the present invention are lipids that are solid at room temperature (20° C.) (under atmospheric pressure). In the present invention, a solid is defined as the ability to retain a specific shape for at least 24 hours in the absence of a support. Applying pressure above atmospheric pressure can change the shape of the solid lipid, and this changed shape can remain unsupported for at least 24 hours after the pressure is applied.

The lipids to be provided in the mixture are preferably as pure as possible. That is, the amount of free fatty acids (“FFAs”) in the lipid is preferably less than 18 mmol/kg lipid, more preferably less than 9 mmol/kg lipid, and even more preferably less than 3 mmol/kg lipid. The amount of free fatty acids in the lipid can be determined by chemical titration methods as described below. The amount of free fatty acids can also be measured by HPLC generally known in the art.

Additionally or alternatively, the total amount of diacylglycerols (“DAG”) and monoacylglycerols (“MAG”) in the lipids provided in the mixture is preferably less than 10% by weight, more preferably 6%, relative to the total lipids. less than 4% by weight, preferably less than 4% by weight. The amount of DAG and MAG in lipids was determined by column chromatography or capillary gas chromatography as described in "Standard Methods for the Analysis of Oils, Fats and Derivatives", ^1st supplement to the ^7th edition (IUPAC, 1987). can be measured

A food product that may be prepared using the present invention includes any food product comprising or prepared from a mixture comprising water, natural patatin and a lipid as defined above.

In the present invention, based on the mechanism by which off-flavor occurs, the following two types of foods can be distinguished: foods in which off-flavors are generated by a long period of time when natural patatin is in contact with lipids ("refrigerated storage" type foods); and foods in which natural patatin generates off-flavors upon contact with lipids by a brief heat shock ("heat shock" type foods).

In refrigerated foods, the long period in which natural patatin is in contact with lipids is the storage, preferably refrigerated storage period. Storage includes long periods of non-active action on the food. Storage therefore means leaving food undisturbed for any reason, including one or more storage, gelation periods, or maturation, maturation or fermentation periods prior to sale or transport.

Refrigerated food is a food that includes a step of cooling to a temperature of -35°C to 20°C during food preparation. In a preferred embodiment, the refrigerated food product is not heated above a 60° C. temperature prior to cooling.

The refrigerated food is a food containing water, patatin, and lipid. The natural patatin comes into contact with the lipid during the storage period, and during the storage period, the patatin may form an off-flavor. It is inhibited by selecting a lipid according to

In preferred refrigerated foods, natural patatin is present in the mixture as a gelling agent. In such a case, the storage temperature is preferably 0°C to 20°C, more preferably 0°C to 10°C, even more preferably 0°C to 5°C.

Examples of refrigerated foods are meat substitutes, doughs, doughs, cheeses, cream cheeses, butters, yogurts, sauces, dressings and creams, most preferably plant-based (vegan) doughs, doughs, cheeses, cream cheeses, butters. , yogurt, sauce, dressing or cream.

The heat shock type food includes heating the food to at least 75°C, preferably at least 125°C, more preferably at least 150°C for at least 1 minute, preferably at least 15 minutes, when preparing the food. am. Heat-shock foods are prepared from a mixture of water, natural patatin and lipids, wherein the natural patatin comes into contact with the lipids, and an increase in temperature upon heating causes off-flavor formation before denaturation and concomitant inactivation of the patatin.

Examples of heat-shock foods are common bakery products such as muffins, cookies, cakes, pies, macaroons, sponge cakes or waffles in general. More preferred heat shock type foods are baked snacks such as croquettes, nuggets, fish fingers or lumpia (foods with a crust and inner filling generally prepared by heating in fat or oil to a temperature of 150 to 200 ° C), most It is preferably a plant-based (vegan) baked snack.

It is not necessarily that these two types of foods are mutually exclusive, and in some foods both mechanisms are involved for off-flavor formation. The dough aged for several hours to several days at room temperature may then be baked. In this case, if the lipid used is not a lipid according to the present invention, the baked dough may develop an off-flavor by both mechanisms. Additionally, since meat substitutes are refrigerated for long periods of time before being heated for cooking, both mechanisms apply to off-flavor formation for meat substitutes. Accordingly, bakery products and meat substitutes are more preferred embodiments of the present invention.

However, when the lipid of the present invention is not applied, generally refrigerated foods can be distinguished from heat shock foods by identifying the main mechanism that causes off-flavor formation in foods.

Thus, meat substitutes are considered refrigerated foods because off-flavor formation occurs mostly during refrigeration and less off-flavors are induced during simple cooking/baking. On the other hand, bakery products such as muffins are considered heat shock type foods because off-flavor formation occurs slightly less during the short period of dough preparation before baking and more during the baking period.

In a preferred embodiment, the food of the present invention is a vegetarian or vegan food, preferably a vegan food. This has the advantage of being able to control the lipids included during the preparation of food products. This advantage is due to the fact that during the preparation of vegan foods lipids are usually included in the form of isolated and/or purified plant-based lipids of commonly known composition. In the case of foods comprising meat, fish or crustaceans, the meat, fish or crustaceans may be a source of lipids whose composition is not well known and/or which are not according to the present invention.

The food of the present invention can be prepared by generally known methods for producing the type of food in question. Reference is made to general knowledge for the preparation of any individual food product described herein.

The preparation of the food product preferably includes one or more of the following steps: shaping, mixing, cooling, heating, fermentation, combination with additional ingredients and/or storage below 15°C, preferably below 10°C. This is generally known in the art.

meat substitute

In one embodiment, the present invention,

a) providing a mixture comprising a lipid defined as a substance comprising water, modified plant protein, natural patatin and fatty acid triesters of glycerol;

b) shaping the meat substitute; and

c) cooling the meat substitute to a temperature of -35 ° C to 20 ° C, wherein the fatty acid of the lipid contains less than 2% by mass of a fatty acid having a chain length of C12 or less. to provide. For lipids, see the further description of lipids that can be used in the present invention above.

The meat substitute in the present invention is a product similar to animal-derived meat, but is prepared using primarily plant-based ingredients. Thus, meat substitutes are suitable for vegetarians and may be suitable for vegan styles depending on the actual ingredients used.

Vegetarian meat substitutes may include meat substitutes that do not contain meat derived from mammals or birds, or meat derived from fish or crustaceans such as shrimp or shellfish, and may also contain non-meat sources such as milk cream or eggs. - Can contain meat animal-derived products (products that do not require animal sacrifice). In a preferred embodiment, the Vegetarian meat substitute does not contain meat derived from mammals, birds, fish, or shellfish, but may contain non-meat derived products such as milk cream or eggs.

A vegan meat substitute is a meat substitute that does not contain any animal-derived products. Vegan meat substitutes contain only plant-based ingredients.

Preferably, the meat substitute is a non-meat-like burger, meatball, sausage, minced meat, schnitzel, skewer, nugget, rib, filet, or meat loaf. am.

To obtain the meat substitute of the present invention, a mixture comprising water, denatured protein, natural patatin and lipid is first provided. Preferably, the mixture comprises at least 20% by weight, more preferably 30 to 85% by weight, even more preferably 48 to 65% by weight, even more preferably 51 to 61% by weight of water, based on the total weight of the mixture. do.

The denatured protein may be any non-meat protein including protein from fish or shellfish (for certain vegetarian products). Preferably, the denatured protein is a denatured plant protein. The denatured protein is present in an amount of preferably 3 to 35% by weight, preferably 10 to 30% by weight, more preferably 15 to 26% by weight, and still more preferably 18 to 24% by weight relative to the total weight of the mixture.

The denatured protein is preferably a protein derived from tubers, cereals, nuts or legumes. In a particularly preferred embodiment, the protein is soy protein, pea protein, wheat protein/gluten, potato protein, faba bean protein, mung bean protein, hemp seed protein, mushroom protein , sesame seed protein, sweet potato protein, chick pea protein, lentil protein, oat protein and spelled protein, most preferably soy protein or pea protein. The denatured plant protein is preferably a coagulated protein such as a protein obtained by acid or thermal coagulation.

A person skilled in the art can obtain denatured plant proteins by generally known methods.

In a more preferred embodiment, the denatured plant protein is a texturized plant protein. Organized plant proteins are known and commercially available. Organized plant proteins are plant-based proteins that have undergone an extrusion step to give proteins with meat-like fibrous structures. In a more preferred embodiment, the texturized plant protein is texturized pea protein, texturized soybean protein, texturized potato protein or textural gluten.

Natural patatin is present in the mixture in an amount of 1 to 15% by weight, preferably 2 to 10% by weight, more preferably 2.5 to 7.5% by weight, relative to the total weight of the mixture.

In a preferred embodiment, native patatin is the only natural protein in the mixture and is present in the final meat substitute. This has the advantage of providing good bonding strength. In the present invention, when natural patatin is the only natural protein, it means that the mixture contains 60% by weight or more, preferably at least 90% by weight, of potato storage proteins relative to all natural proteins. Thus, an embodiment in which an HMW isolate comprising patatin, or preferably patatin provided as a patatin isolate, is considered an embodiment in which native patatin is present as the only natural protein. In particular, the mixture is preferably free of natural protease inhibitors.

The lipids defined herein have been found to have the advantage of not developing off-flavors when stored during the period between production and consumption of the meat substitute. In addition, lipids as defined herein have been found to inhibit off-flavor formation upon heating of meat substitutes prior to consumption.

The lipid is present in an amount of 3 to 25% by weight, preferably 5 to 18% by weight, more preferably 8 to 15% by weight, based on the total weight of the mixture.

Preferably, in the meat substitute, the lipid has a melting point of -30°C or higher, more preferably -20°C or higher, even more preferably -10°C or higher, even more preferably -5°C or higher; It is oil. The melting point of a lipid suitable for the present invention is generally known from exemplary text books, but can be determined experimentally by slowly heating the lipid and measuring the temperature at which the lipid melts.

In a preferred embodiment, the lipids of the invention are solid in the range of -35°C to 20°C, preferably -18°C to 15°C, more preferably 0°C to 10°C. Preferably in this embodiment, the lipid has a melting point of 20°C or higher, more preferably 25°C or higher, even more preferably 30°C or higher. The use of lipids that are solid at room temperature provides the meat substitute with a meat-like appearance and provides the advantage that the meat substitute retains its shape better.

The lipid has a melting point of 60°C or less, preferably 50°C or less, more preferably 45°C or less, even more preferably 40°C or less, so as not to affect chewing and not negatively affect the mouthfeel. have

Therefore, the melting point of the lipid is -35 ° C to 20 ° C, preferably 20 ° C to 60 ° C, more preferably 25 ° C to 50 ° C, even more preferably 30 ° C to 45 ° C, and most preferably 30 ° C In the temperature range of °C to 40 °C the lipid is solid.

The mixture may be prepared by generally any method known in the art, and may be prepared by mixing the components in any order. In a preferred embodiment, the denatured protein is mixed with a portion of the lipid, in which case a second portion of the lipid is added to obtain a homogeneous mass that can be molded by applying mild pressure.

When the denatured protein is a texturized plant protein, the textural protein is preferably hydrated prior to providing the mixture. In such an embodiment, the texturizing plant protein is first mixed with water to hydrate and then mixed with other components other than the lipid, or portion of the lipid. The mixture is preferably a homogeneous mixture of the various components.

In a preferred embodiment, the mixture may further include a variety of other ingredients to enhance taste, shape, texture, texture, and the like. Preferably the mixture comprises one or more salts, such as a salt selected from the group consisting of sodium chloride, potassium chloride or calcium chloride, sodium or potassium glutamate and calcium sulfate. The salt may be present in an amount of, for example, 0.1 to 5% by weight, preferably 0.5 to 2.5% by weight, based on the total weight of the mixture. In a more preferred embodiment, the mixture comprises 0.1 to 3%, preferably 0.5 to 2%, by weight of sodium chloride relative to the total weight of the mixture.

In addition, the mixture is a pigment such as heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment, and amaranth includes The amount of pigment varies depending on the type of pigment used, and can be determined by routine experimentation.

In a preferred embodiment, the mixture also comprises potato fiber, sweet potato fiber, carrot fiber, psyllium fiber, bamboo fiber, soybean fiber, pea fiber, mung bean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose At least one fiber, particularly dietary fiber, selected from the group consisting of resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, beta-glucan and oligosaccharides includes The amount of fibers may be 0.1 to 10% by weight, preferably 0.5 to 7.5% by weight, more preferably 1 to 5% by weight, based on the total weight of the mixture.

In addition, texturing agents such as natural starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan, and pectin may be added to the mixture as a whole. It may be included in the mixture in an amount of 1 to 10% by weight, preferably 1.5 to 5% by weight.

It is also more preferred to include flavor development aids such as Maillard active ingredients such as dextrose, ribose and maltodextrin. The flavor enhancing adjuvant may be present in an amount of 0.1 to 5% by weight, preferably 0.2 to 2% by weight, based on the total weight of the mixture.

In addition, a flavoring agent may be present in the mixture, such as a sweetener selected from the group consisting of sucrose, glucose, fructose, syrup and artificial sweeteners.

In a preferred embodiment, the mixture or resulting meat substitute is free of hydrocolloids such as alginate, agar, konjac, xanthan, pectin or carrageenan. Also in a preferred embodiment, the mixture or resulting meat substitute does not contain cellulose derivatives, particularly gelling non-starch carbohydrates such as methylcellulose or carboxymethylcellulose. Also in a preferred embodiment, the mixture or resulting meat substitute does not contain modified starch.

The components of the natural patatin, lipid and protein mixture can be present in various weight ratios. The natural patatin:lipid weight ratio is preferably from 1:1 to 1:5, more preferably from 1:1 to 1:3. The lipid:denatured protein weight ratio is preferably from 1:1 to 1:5, more preferably from 1:1 to 1:3. The weight ratio of patatin:protein is preferably from 1:1 to 1:10, more preferably from 1:2 to 1:6. Thus, the weight ratio of patatin:lipid:protein is preferably 1:(1-3):(2-6), preferably 1:(1.5-2.5):(3-4). The remainder of the mixture is water and optional additional ingredients as described above.

The mixture described above is then molded into a desired shape. The shape is determined by the type of meat substitute. Any shape may be used, but preferably the shape chosen to appeal to consumer preference is customary for the type of meat substitute in question. For example, burgers may be served disc-shaped, sausages cylindrical, and meatballs spherical.

Shaping may be accomplished by any conventional means. Preferably shaping is accomplished by introducing the mixture into a mold of a selected shape. Preferably, the mixture is introduced into a selected mold and then pressed to obtain a compact structure similar to animal meat.

The mixture is then cooled to a temperature of -35°C to 20°C, preferably -18 to 15°C, more preferably 0°C to 10°C, more preferably 0 to 5°C. When cooled, the natural patatin gels and has the effect of maintaining the shape of the meat substitute without a mold. Cooling may be accomplished by any conventional means. Refrigerated storage is preferred. In the case of cooling to a temperature below 0° C., cooling is preferably performed in two steps: first to a temperature of 0 to 20° C. for gelation of patatin, and then to a lower temperature.

In a more preferred embodiment, the method of the present invention produces a raw meat substitute. In this embodiment, the meat substitute is not heated to a temperature above 60° C. prior to cooling. Instead, the meat substitute is cooled and generally -35 °C to 20 °C, preferably -18 °C to 15 °C, more preferably 0 °C to 10 °C, more preferably 0 °C for the period until cooking the meat substitute. It is maintained at a temperature of 5 °C to 5 °C. This holding period is the period between production and consumption of the meat substitute. During this time, meat substitutes are passed from the production site through various retail outlets to the final consumer. This period is preferably 1 to 14 days. In particular, this period is generally effective when cooling is maintained at a temperature of 0°C to 15°C.

In embodiments where cooling is held at a temperature below 0°C for a longer period of time, the period until cooking may be extended by the holding time at which the temperature is below 0°C. The time during which the temperature is maintained below 0° C. is referred to as the freezing time, and the freezing time may be any time such as 1 day to 3 years, preferably 1 week to 1 year.

Only when the meat substitute is delivered to the end consumer, the burger is cooked at a temperature of at least 75° C. for at least 1 minute, for example.

If the method for obtaining a ready-to-eat meat substitute is carried out, the burger is cooked after forming. In this case, it is cooked by heating to a temperature of at least 75° C. for at least 1 minute.

The present invention also provides a meat substitute comprising a lipid defined as a substance comprising water, natural patatin, denatured protein and a fatty acid tri-ester of glycerol, wherein the fatty acid of the lipid is 2 mass fatty acids having a chain length of C12 or less contains less than % Preferably, the fatty acids of the lipid contain less than 2% by mass of fatty acids having a chain length of C14 or less. More preferably, the fatty acids of the lipid contain less than 30% by mass of fatty acids having a chain length of C16 or less.

Meat substitutes include water, natural patatin, denatured proteins and lipid components. These ingredients are described above, and the characteristics and definitions described above apply equally to the meat substitute of the present invention. The above description of giving a mixture allows one to infer the composition of the final meat substitute, since when the patatin is denatured, at least before heating, the amounts and properties of all other ingredients are unaffected by the method of preparation.

Thus, summarizing the above without repeating all details, at least 92% by mass of the fatty acids in the lipid are fatty acids having a chain length of C16 or greater. A more preferred lipid is a lipid in which less than 30% by mass of the fatty acids are fatty acids having a chain length of C10-C16. The lipids in the meat substitute preferably include corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter and rice bran oil, which lipids are optionally hydrogenated.

The denatured plant protein is preferably a protein from tubers, cereals, nuts or legumes. In a particularly preferred embodiment, the protein is soy protein, pea protein, wheat protein/gluten, potato protein, fava bean protein, mung bean protein, hemp seed protein, mushroom protein, sesame protein, sweet potato protein, chickpea protein, lentil protein. , oat protein, and spelled protein, most preferably soy protein or pea protein. Preferably, the protein is an organized plant protein. The meat substitute contains less than 18 mmol per kg of free fatty acids and/or less than 10% by weight of total lipids of diacylglycerols and monoacylglycerols.

The meat substitute may comprise one or more salts such as sodium chloride, potassium chloride or calcium chloride, a salt selected from the group consisting of sodium or potassium glutamate and calcium sulfate, and/or one or more colorants such as heme-like color, red beet color, carotene, caramel, a color selected from the group consisting of beet juice extract, tomato color, radish color, paprika color and amaranth, and/or one or more fibers such as potato fiber, sweet potato fiber, carrot fiber, psyllium husk fiber, bamboo fiber, soybean fiber, pea fiber, fibers selected from the group consisting of mung bean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, beta-glucans, and oligosaccharides, and/or one or more texturizing agents, such as A texturing agent selected from the group consisting of natural starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan and pectin, and/or one or more flavor enhancing adjuvants selected from the group consisting of dextrose, ribose and maltodextrin , and/or one or more flavoring agents, such as sweeteners selected from the group consisting of sucrose, glucose, fructose, syrups, and artificial sweeteners.

The meat substitute of the present invention preferably contains patatin as the only natural protein. That is, the meat substitute preferably does not contain other types of natural proteins other than patatin, such as for example potato-derived protease inhibitors or other types of natural patatin.

bakery products

In another embodiment, the food product is a bakery product. In this embodiment, the method includes heating the food product to a temperature of at least 75°C, preferably at least 125°C, more preferably at least 150°C, for at least 1 minute, preferably at least 15 minutes. In the method according to the invention wherein the food product is a bakery product, the method comprises:

a) providing a mixture comprising water, wheat flour, natural patatin and a lipid;

b) homogenizing and further maturing the mixture; and

c) heating the mixture to a temperature of at least 125° C. for at least 15 minutes.

The mixture may include an amount of water suitable for the type of bakery product in question. Reference is made to general general knowledge about the manufacture of bakery products. When bakery products are prepared from dough, the mixture is generally liquid or viscous and contains 10 to 40% by weight of water, preferably 15 to 35% by weight and more preferably 20 to 30% by weight of water. When bakery products are prepared from dough, the mixture generally contains a small amount of water, such as 5 to 30% by weight, preferably 10 to 25% by weight.

The mixture for preparing the baked product further comprises wheat flour. The flour may be any type of flour suitable for preparing the bakery product in question known in the art. Preferred types of flour are wheat flour, corn flour, tapioca flour, soybean flour, rice flour, soy flour, pea flour, potato flour, oat flour, millet flour, sorghum flour, preferably wheat flour or corn flour. Flours suitable for making bakery products are commercially available.

The mixture for preparing the bakery product further comprises natural patatin. Natural patatins suitable for the present invention have been defined elsewhere herein. When making bakery products as defined herein, patatin is denatured in the heating step. However, off-flavors occur during the heating step prior to patatin denaturation, and the present invention provides a mixture that suppresses the formation of off-flavors.

The mixture for preparing the bakery product further comprises a lipid. Lipids are also defined elsewhere herein. Providing the lipid to the mixture inhibits off-flavor formation during the heating step.

A mixture for preparing a bakery product may further comprise additional ingredients customary for the type of bakery product in question. Reference is made to general general knowledge about the manufacture of bakery products.

In a preferred embodiment, the mixture may include sugar. When present, the sugar may be present in an amount of 5 to 35% by weight, preferably 10 to 30% by weight, more preferably 15 to 25% by weight.

In a preferred embodiment, the mixture may include yeast. Yeasts are particularly suitable for making bakery products from preferably aged dough.

In another preferred embodiment, the mixture may include a leaving agent. The use of appropriate bulking agents and appropriate amounts is generally known in the art. A preferred bulking agent is sodium bicarbonate, which may be present in the mixture in an amount of 0.1 to 2% by weight.

Additional customary ingredients may be salts such as sodium chloride and/or potassium chloride which may be present in an amount of 0.1 to 2% by weight.

In addition, the mixture may include various known flavoring agents and additives as is known in the art. Examples of flavorings include cocoa, vanilla extract, sweeteners, or flavorings such as various fruits, vegetables or meats. As is generally known, additives may include emulsifiers, stabilizers and/or colorants.

Conventional ingredients may also include food items such as solid food items, among which divided or whole fruits, such as sliced apple slices, whole or crushed berries or raisins, or sliced meats. , vegetables, chocolate, cheese, etc., which are known in the art. Liquid or viscous foods such as milk, butter or cream may also be used. It is particularly desirable to include food items when making bakery products such as pies, cookies or muffins.

The mixture is then homogenized and optionally aged according to conventional knowledge of bakery product manufacture. Homogenization may involve mixing, aeration, kneading, whipping, and may be performed for the time necessary to prepare a suitable dough or dough, for example from 1 minute to 30 minutes.

Aging may include a standing period at a temperature of, for example, 0°C to 40°C, preferably 2°C to 36°C. The standing period may be, for example, 30 minutes to 300 minutes, as is known in the art.

The aging step is preferred, for example, when the mixture contains yeast, in which case the temperature during aging is preferably 20°C to 40°C, more preferably 25°C to 36°C.

The aging step is more preferred when the mixture obtains an increased viscosity, such as when natural patatin is present as a gelling agent. In this case, the aging temperature is preferably 0 to 20°C, more preferably 0 to 10°C, even more preferably 0 to 5°C.

The homogenized and optionally aged mixture is then baked to obtain bakery products. Baking is accomplished by a heating step suitable for the type of bakery product in question, as is known in the art. Heating is performed for at least 15 minutes to a temperature of at least 125°C, preferably at least 150°C, more preferably at least 175°C.

During the heating step, the mixture undergoes several changes common in bakery product manufacture and the patatin is denatured. Denaturation of patatin occurs at a slower rate than surface temperature heating of bakery products because the center temperature of the mixture rises slowly during baking. Generally, the center temperature of bakery products does not rise above 100° C. during baking, so that the patatin remains at least partially intact to the extent that off-flavors form for most of the baking period. This off-flavor formation is prevented by selecting lipids according to the present invention.

In a more preferred embodiment, the mixture is free of animal derived ingredients. In this embodiment, the bakery product is a vegan bakery product that contains only one or more plant-based lipids. Animal derived ingredients include, for example, milk, cream and eggs as is known in the art.

One particularly preferred type of bakery product is the muffin. In this embodiment, the mixture is a dough, and such dough may comprise 10 to 40% by weight of water, preferably 15 to 35% by weight, more preferably 20 to 30% by weight of water. The mixture also includes wheat flour, preferably wheat flour in an amount of 15 to 35% by weight, more preferably 20 to 30% by weight. The mixture for making muffins contains lipids in an amount of 15 to 35% by weight, preferably 20 to 30% by weight.

Bakery products, including muffins, obtained by the process of the present invention generally contain the ingredients listed for the process in the proportions outlined above. However, the mixture is modified by the heating step in various ways according to common general knowledge, including denaturation of patatin, gelation of wheat flour, decomposition of sodium bicarbonate, etc. produce food.

For purposes of clarity and concise description, features are described herein as part of the same or separate embodiments, but it will be understood that the scope of the invention may include embodiments having combinations of all or some of the described features.

Example

chemicals

The patatin used is commercially available (Solanic 200®, Avebe). Potato fiber was Avebe's Paselli FP.

Lipids that are solid at room temperature include 100% pure coconut oil (KTC); 100% red palm oil (Aman Prana); hydrogenated rapeseed oil; commercially available vegetable oil A; commercially available vegetable oil B; They were commercially available oil palm stearin flakes and commercially available shea butter.

Lipids that are liquid or viscous at 20° C. include sunflower oil (Reddy); olive oil (Olio di Sansa di Oliva, Kalliston); corn oil (Olitalia); soybean oil (Levo); Grapeseed oil (Saveurs de Lapalisse); rapeseed oil (Your Organic Nature); 100% Pure Sesame Oil (Chee Seng); Peanut oil (Heuschen & Schrouff) and rice oil (Alesie).

The organized vegetable protein in the experiment was the organized soy protein: Soprotex N (Barentz).

Equipment for emulsification

If the test indicated "emulsification", a T18 Ultraturrax with IKA's T18N (10 or 19 g) dispersion tool or a T25 Ultraturrax with T25N (8 g) dispersion tool was used. The results using both types of equipment were identical. In addition, an Analog vortex mixer from VWR and a Multifuge 1S-R or X3R benchtop centrifuge from Thermo Scientific were used. A BP3100 S balance from Satorius was used for weighing.

Cultivation of lipids and patatin and lipid extraction

A 3.3% solution of patatin in demineralized water was prepared. Solid lipids were melted at 50 or 60 °C, except for palm stearin flakes, which were used in solid form. Lipids were added to the patatin solution or to demineralized water (control) in a 1:1 (w/w) ratio. Except for the palm stearin flakes, the solutions were mixed with a turrax at about 10,000 rpm for 1 minute. The solution was then gently shaken at room temperature overnight to allow release of fatty acids and oxidation of the fatty acids.

Hexane was then added in an amount of about 5 ml per 2 g solution and the sample was vortexed several times in a time frame of 30 minutes to extract lipids from the aqueous phase. The layers were then separated by centrifugation (5 min, 4700 rpm, swing out). The hexane layer (top layer) was used for free fatty acid and/or pAV measurements. The protocol above was followed unless otherwise indicated.

Measurement of free fatty acid formation

Patatin cleaves the ester bond between the fatty acid and the glycerol core to produce free fatty acids. After hexane extraction, a titration method was used to measure the free fatty acid content of the mixture of patatin and lipids. This method is based on the chemical titration method published by the Cyberlipid Center (Leray).

A solvent mixture (ethanol/tert-butyl methyl ether, 1/1, v/v) was prepared and 10 ml phenolphthalein solution was added. As a titrant, 10 mM KOH in ethanol solution was prepared. The oily hexane layer was transferred with a glass pipette to a capped 100 ml Erlenmeyer. The solvent mixture was added to obtain about 30-50 ml solution. The titrant was added while stirring the solution on a magnetic stirrer until the indicator tipped over (a purple color persisted for a few seconds). The amount of titrant added was determined by Erlenmeyer weights before and after titrant addition. Weight was used to calculate alkali (mmol)/oil (kg). Values were corrected for blanks.

= KOH(mmol)/오일(kg)expression =

= KOH (mmol) / oil (kg)

where m _titrant is the mass (g) of the titrant added to the sample, M _titrant is the molar mass (KOH(mmol)/titrant (g)), and m ^oil is the mass of oil in the sample (g).

Determination of the para-anisidine value (pAV) of lipids

The secondary oxidation product was determined by measuring the para-anisidine value (pAV) according to the method of the American Oil Chemists Society (AOCS, 2004, Official method Cd. 18-90 in: Official methods and Recommended practice of the American Oil Chemists Society). decided. This method detects fatty aldehydes, particularly unsaturated aldehydes. The p-anisidine value is defined as 100 times the optical density measured at 350 nm, 1 cm curvette of a solution containing 1.00 g oil in 100 mL solvent and para-anisidine reagent (20 mM para-anisidine, SigmaAldrich A88255) .

Fatty Acid Composition Determination by Gas Chromatography

The fatty acid composition of the lipid was confirmed by GC based on complete lipid hydrolysis and conversion of fatty acids to methyl esters.

A lipid sample of about 5 mg was weighed into a 20 ml glass tube, to which was added 2 ml methanol containing 50 M NaOH. The tube was closed and incubated for 30 minutes at 70°C in a block heater. After cooling to room temperature, fatty acid methylation was performed by adding 3 ml 20% BF3 reagent in MeOH to the tube to obtain fatty acid methyl esters (FAME's).

The sample was cooled to room temperature and to it was added 5 ml of saturated aqueous NaCl and 2.5 ml of n-hexane. The tube was closed and vortexed for 1 minute, then mixed with a test tube rotator for 15 minutes. 2ml was taken from the upper hexane layer and transferred to GC.

Example 1: Confirmation of fatty acid composition of various lipids

Lipids were purchased as indicated. The fatty acid composition of the lipids was determined according to the protocol described above. The results are shown in Table 1.

Fatty acid composition of various lipids

Example 2: Free Fatty Acid Release from Lipids upon Exposure to Natural Patatin

To evaluate the stability of different lipids in the presence of patatin, a series of emulsions were prepared from an amount of lipid equal to 33 g of dehydrated solution per liter of patatin. The fat was melted before use and the oil was used as is.

temperament Patatin/Blank incubation temperature FFA (mmol)/Oil (kg) pAv coconut oil blank 20 °C 2 0.13 coconut oil Patatin 20 °C 51 0.15 coconut oil Patatin 40 °C 89 0.76 corn oil blank 20 °C 2 0.13 corn oil Patatin 20 °C 31 0.26 vegetable fat A blank 20 °C 3 0.39 vegetable fat A Patatin 20 °C 43 0.40 vegetable fat B blank 20 °C 2 0.23 vegetable fat B Patatin 20 °C 53 0.39 grapeseed oil Patatin 40 °C 16 1.04 olive oil blank 20 °C 4 1.28 olive oil Patatin 20 °C 12 olive oil Patatin 40 °C 22 1.12 palm stearin blank 20 °C 8 2.16 palm stearin Patatin 20 °C 38 2.41 palm stearin Patatin 40 °C 104 6.68 peanut oil Patatin 40 °C 16 0.68 rapeseed oil Patatin 40 °C 11 0.56 red palm oil Patatin 40 °C 277 5.11 rice oil blank 20 °C 12 rice oil Patatin 40 °C 41 1.00 Sesame oil Patatin 40 °C 12 0.82 shea butter blank 20 °C 2 shea butter Patatin 20 °C 28 soybean oil blank 20 °C 2 0.23 soybean oil Patatin 20 °C 38 0.44 sunflower oil blank 20 °C 2 0.54 sunflower oil Patatin 20 °C 7 sunflower oil Patatin 40 °C 15 0.65

Formation of free fatty acids upon incubation with patatin of various lipids

Lipids and water were emulsified using an ultraturrax (T18 Ultraturrax with T18N dispersion tool) operating at 10 krpm for 1 min and these emulsions were incubated at ambient temperature (20 °C ± 0.2 °C) or 40 °C for one day with gentle shaking. Blanks were measured at room temperature.

The free fatty acid content of the oil was then determined by the described titration. pAV was also measured. Results are provided in Table 2.

The results in Table 2 show that in all cases higher incubation temperatures lead to higher free fatty acid content, which serves as an accelerated test to establish free fatty acid production in meat substitutes. It also indicates that higher preparation temperatures in foods in general lead to faster free fatty acid production. A high free fatty acid content can lead to off-flavors, for example due to the presence of free fatty acids or further oxidation of free fatty acids.

Example 3: Off-flavor formation in patatin-containing emulsions prepared with various lipids

The emulsion was prepared from a 10% by weight solution of patatin in water by emulsification of lipid in a patatin solution:lipid weight ratio in a ratio of 1:2. Emulsions are tested for off-flavor formation by sensory testing by a panel of trained sensory inspectors. Testing was performed immediately after preparation and after 2 days of storage at room temperature to simulate an accelerated refrigeration period. The results are shown in Table 3.

The results indicate that lipids with the fatty acid content specified herein do not cause off-flavor immediately after preparation and are stable for storage. Lipids that do not fit this definition give rise to severe off-flavors immediately after preparation and worsen during storage.

lipids Off-flavor after manufacturing* Odor after storage* sunflower oil - - olive oil - - rapeseed oil - - Rapeseed Oil - Hydrogenated - - corn oil - - soybean oil - - rice oil - - Sesame oil - - peanut oil - - grapeseed oil - - vegetable fat A - - vegetable fat B - - coconut oil ++ +++ palm kernel oil + + red palm oil + +

Results of sensory tests for paratin-lipid emulsions

*- not detected; + detection; ++ Moderate off-flavor; +++ very strong off-flavor

As a result of synthesizing Example 2 and Example 3, it can be concluded that off-flavor does not occur if the pAV is maintained at 2 or less, preferably 1.5 or less, and more preferably 1 or less. It can also be concluded that off-flavors do not occur if the release of free fatty acids is generally less than 50 mmol/kg oil, preferably less than 40 mmol/kg oil.

Example 4: Off-flavor formation of patatin-linked meat substitutes made with various lipids

A series of raw meat substitutes were prepared using various lipids. The meat substitute was prepared according to a standardized recipe shown below according to a standardized procedure.

The textured vegetable protein was hydrated and then mixed with the dry ingredients and sunflower oil in a Hobart mixer. Additional portions of the various lipids were introduced (melted if necessary) and further mixed to obtain a homogeneous mixture. The mixture was molded into burger patties and set to solid.

Off-flavor formation was evaluated by a sensory test by a panel of experienced sensory testers immediately after preparation and after storage for 2 days at room temperature. These conditions mimic accelerated refrigerated storage periods. The results are shown in Table 4.

various lipids Off-flavor after manufacturing* Odor after storage* sunflower oil - - olive oil - - rapeseed oil - - Rapeseed Oil - Hydrogenation - - corn oil - - soybean oil - - rice oil - - Sesame oil - - peanut oil - - grapeseed oil - - vegetable fat A - - vegetable fat B - - coconut oil +++ +++ palm kernel oil + ++ red palm oil + ++

Off-flavor formation in meat substitutes made with various lipids

*- not detected; + detection; ++ Moderate off-flavor; +++ very strong off-flavor

The results indicate that the lipids specified herein inhibit off-flavor formation in meat substitutes using natural patatin as a binding agent.

Example 5: Off-flavor formation of bakery products prepared by combining natural patatin with various lipids

Vegan muffins were prepared from bakery products. However, the same method can be applied using general general knowledge of the manufacture of other bakery products, preferably vegan bakery products, to obtain bakery products such as cookies, cakes, pies, macaroons, sponge cakes or waffles.

Vegan (egg-free) muffins are prepared by preparing a dough with a mixture containing water, natural patatin and various lipids.

Natural patatin was introduced into the dough either as pure natural patatin (Solanic 200 ("S200"), available from Avebe) or as a natural potato protein mixture comprising an approximately 1:1 ratio of natural patatin and natural potato protease inhibitor (" PR mix”). The lipids used were sunflower oil (“SF”), a lipid according to the present invention, and coconut oil (“Coco”) as a reference lipid.

The muffins were prepared based on the following ingredients.

Muffins were prepared by mixing the dry ingredients into a homogeneous mixture at room temperature (20 °C), adding lipids and water to the dry mixture, and mixing it for 2 minutes to form a soft and silky dough.

About 50 ml of the dough was put into paper cups. The total time the native patatin was in contact with the lipid at room temperature was about 10 minutes.

Subsequently, the paper cup containing the dough was baked in an oven (Probat) at 195 ° C on the top and 185 ° C on the bottom for 33 minutes, and the valve was left open for the last 5 minutes.

As per common sense for preparing bakery products, the heating temperature is outside (oven) temperature. The center temperature of the bakery product gradually rises during baking to about 95° C., at which point the bakery product is prepared. This leads to a significant period of time in which the lipid is in contact with native patatin at elevated temperatures before the patatin is denatured at the elevated temperature. This period is associated with accelerated off-flavor formation.

After preparation, kneading and baking, the organoleptic properties of the muffins were evaluated by a panel of trained experts according to common practice in the food industry.

*The intensity of the off-flavor detected is graded from "+" (low intensity) to "++++++" (very strong intensity). "-" : means not detectable.

The result is that both dough (before baking) as well as muffins containing patatin and coconut oil (after baking) have off-flavors, whereas doughs containing patatin and the lipids of the present invention and muffins prepared therefrom do not have off-flavors. indicates Patatin in combination with the lipids specified herein does not cause off-flavor after bakery products, kneading or baking. In addition, this result confirms that off-flavor occurs in an accelerated manner by creating a situation in which natural patatin comes into contact with lipids not according to the present invention at elevated temperatures. This can be avoided by applying the lipids of the present invention to prevent off-flavor formation.

Claims (32)

a) providing a mixture comprising a lipid defined as a substance comprising water, natural patatin and fatty acid tri-esters of glycerol; and
b) preparing food; includes,
The fatty acid in the lipid is a method for producing food, characterized in that it contains less than 2% by mass of fatty acids having a chain length of C12 or less.
2. The method of claim 1, wherein the fatty acids comprise less than 2% by mass of fatty acids having a chain length of C14 or less.
3. A method according to claim 1 or 2, characterized in that at least 98% by mass of the fatty acids are fatty acids having a chain length of at least C12, preferably at least C14.
The method according to any one of claims 1 to 3, wherein the lipid is from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter and rice bran oil. A method comprising one or more selected lipids, wherein these lipids can be selectively hydrogenated.
5. The method according to any one of claims 1 to 4, wherein the lipid provided in the mixture comprises less than 18 mmol of free fatty acids per kg of lipid and/or the total amount of diacylglycerols and monoacylglycerols is 10% by weight relative to total lipids. A method characterized in that less than %.
The method according to any one of claims 1 to 5, wherein the step of preparing the food product is molding, mixing, cooling, heating, fermentation, combination with additional ingredients and/or storage for a period of time, preferably below 10°C. A method comprising at least one of the steps of refrigeration at temperature.
7. The method according to any one of claims 1 to 6, wherein the food is selected from meat substitutes, doughs, doughs, bakery products, cheeses, cream cheeses, butters, yogurts, sauces, dressings, creams or fried snacks, preferably Preferably, a method characterized in that there are no animal-derived ingredients.
7. The method of claim 6, wherein preparing the food product comprises cooling it to a temperature of -35°C to 20°C.
9. The method of any one of claims 1 to 8, wherein the food is a meat substitute, the method comprising:
a) providing a mixture comprising water, denatured protein, native patatin and a lipid;
b) shaping the meat substitute; and
c) cooling the meat substitute to a temperature of -35°C to 20°C.
10. The method of claim 9, wherein the meat substitute is not heated to a temperature above 60° C. prior to cooling.
11. The method of claim 9 or 10, wherein the meat substitute is kept at a temperature of -35°C to 20°C for a period of time until cooking the meat substitute, preferably 1 to 14 days, and until cooking After the period and before consumption, the meat substitute is heated to a temperature of at least 75° C. for at least 1 minute.
12. The method according to any one of claims 9 to 11, wherein the denatured protein is a denatured plant protein, preferably a protein from tubers, cereals, nuts or legumes, preferably soybean protein, pea protein, Wheat protein/gluten, potato protein, faba bean protein, mungbean protein, hemp seed protein, mushroom protein, sesame seed protein, sweet potato protein, chick pea protein , A method, characterized in that selected from the group consisting of lentil protein, oat protein and spelled protein.
13. The method according to any one of claims 9 to 12, wherein one or more salts such as sodium chloride, potassium chloride or calcium chloride, a salt selected from the group consisting of sodium or potassium glutamate and calcium sulfate, and/or one or more pigments such as heme - A pigment selected from the group consisting of heme-like pigment, red beet pigment, carotene, caramel, beet juice extract, tomato pigment, radish pigment, paprika pigment, and amaranth pigment, and /or one or more fibers, such as potato fiber, sweet potato fiber, carrot fiber, psyllium fiber, bamboo fiber, soybean fiber, pea fiber, mung bean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose, resistant starch , fibers selected from the group consisting of resistant dextrin, inulin, lignin, chitin, pectin, beta-glucan and oligosaccharides, and/or one or more operationalizing agents ( texturizers), such as tissues selected from the group consisting of natural starches, modified starches, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan and pectin and/or one or more flavor enhancing adjuvants selected from the group consisting of dextrose, ribose and maltodextrin, and/or one or more flavoring agents such as sucrose, glucose, fructose, syrups and artificial The method of claim 1 further comprising the step of including a sweetener selected from the group consisting of sweeteners into the mixture.
8. The method according to any one of claims 1 to 7, wherein preparing the food product heats the food product to a temperature of at least 75°C, preferably at least 125°C, for at least 1 minute, preferably at least 15 minutes. A method comprising the steps of:
15. The method of claim 14, wherein the food product is a bakery product, and the method
a) providing a mixture comprising water, wheat flour, natural patatin and a lipid;
b) homogenizing and further maturing the mixture; and
c) heating the mixture to a temperature of at least 125° C. for at least 15 minutes.
16. A method according to claim 14 or 15, characterized in that the food product is a vegan bakery product, defined as a bakery product that does not contain ingredients of animal origin.
17. The method of any one of claims 14 to 16, wherein the mixture further comprises one or more of sugar, artificial sweetener, emulsifier, yeast, leaving agent, colorant, flavor and/or additional optional ingredients. A method characterized by doing.
A food obtainable by the method of any one of claims 1 to 17.
A food prepared from a lipid defined as a substance comprising water, natural patatin and fatty acid tri-esters of glycerol, wherein the fatty acids of the lipid contain less than 2% by mass of fatty acids having a chain length of C12 or less, preferably A food characterized in that the fatty acid contains less than 2% by mass of fatty acids having a chain length of C14 or less.
20. The food according to claim 19, characterized in that the food is not heated to a temperature of 60 DEG C or higher and contains water, natural patatin and lipid.
21. The food according to claim 19 or 20, wherein the food is a meat substitute, dough, dough, butter, cheese, cream cheese, yogurt, sauce, dressing or cream.
22. The food according to any one of claims 19 to 21, wherein the food is a vegan food, which is defined as a food that does not contain ingredients of animal origin.
23. The food product according to any one of claims 19 to 22, wherein the food product is a meat substitute comprising water, natural patatin, denatured proteins and lipids.
24. The meat substitute according to claim 23, wherein at least 98% by mass of the fatty acids are fatty acids having a chain length of C12 or greater, preferably C14 or greater.
The method of claim 23 or 24, wherein the lipid is at least one selected from the group consisting of corn oil, soybean oil, rapeseed oil, sunflower oil, grapeseed oil, peanut oil, sesame oil, olive oil, shea butter, cocoa butter, and rice bran oil. A meat substitute comprising lipids, wherein these lipids can be optionally hydrogenated.
26. The method according to any one of claims 23 to 25, wherein the denatured protein is a denatured plant protein, preferably a protein from tubers, cereals, nuts or legumes, preferably soy protein, pea protein, wheat protein/ A meat substitute, characterized in that it is selected from the group consisting of gluten, potato protein, fava bean protein, mung bean protein, hemp seed protein, mushroom protein, sesame protein, sweet potato protein, chickpea protein, lentil protein, oat protein and spelled protein. .
27. The method of any one of claims 23 to 26, wherein the lipid comprises less than 18 mmol of free fatty acids per kg of lipid and/or the total amount of diacylglycerols and monoacylglycerols is less than 10% by weight relative to the total lipids. meat substitutes made with
28. The method according to any one of claims 23 to 27, wherein one or more salts are selected from the group consisting of sodium chloride, potassium chloride or calcium chloride, sodium or potassium glutamate and calcium sulfate, and/or one or more pigments such as heme. - pigments selected from the group consisting of similar pigments, red beet pigments, carotene, caramel, beet juice extract, tomato color, radish color, paprika color and amaranth color, and/or one or more fibers such as potato fiber, sweet potato fiber, carrot fiber , selected from the group consisting of psyllium husk fiber, bamboo fiber, soybean fiber, pea fiber, mung bean fiber, tapioca fiber, coconut fiber, banana fiber, cellulose, resistant starch, resistant dextrin, inulin, lignin, chitin, pectin, beta-glucan and oligosaccharides fibers, and/or one or more texturizing agents, such as selected from the group consisting of natural starch, modified starch, cellulose derivatives, carrageenan, alginate, agar, konjac, xanthan, and pectin, and/or dextrose, ribose and A meat substitute, characterized in that it further comprises at least one flavor enhancing adjuvant selected from the group consisting of maltodextrins, and/or at least one flavoring agent, such as a sweetener selected from the group consisting of sucrose, glucose, fructose, syrup, artificial sweeteners.
20. The food product of claim 19, wherein the food product is a bakery product made from water, natural patatin, wheat flour and lipids.
30. The bakery product of claim 29, wherein the bakery product is a vegan bakery product, which is defined as a bakery product that does not contain ingredients of animal origin.
31. The bakery product according to claim 29 or 30, wherein the bakery product further comprises one or more of sugar, artificial sweetener, emulsifier, yeast, leavening agent, coloring agent, flavoring agent and/or additional optional ingredients.
32. Bakery product according to any one of claims 29 to 31, characterized in that the bakery product is selected from muffins, cookies, cakes, pies, macaroons, sponge cakes or waffles.